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Sunomono (Japanese Cucumber Salad)

Refreshing Sunomono: Zesty Japanese Cucumber Salad Delight

Enjoy a refreshing Sunomono, a Japanese cucumber salad that's light and bursting with flavor, perfect for hot days.
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Prep Time 15 minutes
Salting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Japanese
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Japanese cucumber thin slicing enhances the salad's refreshing crunch
  • 1 teaspoon sea salt helps draw out moisture from the cucumber, intensifying the flavor
For the Dressing
  • 2 tablespoons rice wine vinegar adds a tangy brightness essential to Sunomono
  • 1 tablespoon sugar balances the acidity of the vinegar for a harmonious taste
  • 1 teaspoon soy sauce hints of umami deepen the flavor profile beautifully
  • 1 teaspoon toasted sesame seeds adds a nutty finish and a delightful crunch

Equipment

  • mixing bowl
  • whisk
  • cutting board
  • knife

Method
 

Preparation Steps
  1. Slice the Japanese cucumber thinly and sprinkle sea salt over it. Set it aside for about 10 minutes.
  2. Whisk together the rice wine vinegar, sugar, soy sauce, and toasted sesame seeds in a small bowl until the sugar dissolves completely.
  3. Drain any excess liquid from the cucumber and transfer it to a mixing bowl. Toss the cucumber slices with the dressing and mix until well combined.
  4. Serve the Sunomono chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 8gProtein: 2gFat: 4gSodium: 300mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Optional: Garnish with additional sesame seeds for an extra nutty crunch.

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